November 23, 2009 by ronfluff
A vegetable peeler is a really nice way to do salad a bit differently, especially with courgettes, but what to put ’em with? The ribbons are really good with a nicely seared tuna steak, or something more earthy, like these spicy beans. After all, everyone has an old tin of beans sitting at the back of the cupboard, don’t they?
Spicy Beans, Spinach and Courgette Ribbon Salad
- 2 tbsp olive oil
- 2 shallots, chopped
- 2 anchovy fillets, chopped
- 1 galric clove, finely chopped
- 1/2 courgettes, sliced into ribbons with a veg speed peeler
- 200g spinach
- Salt & pepper
- 100g beans (tinned kidney beans/flageolet beans/berlotti beans, etc) rinsed and drained
- 1tsp red wine vinegar
- 1 tsp chopped parsley to garnish
1. Whisk 1tbsp of olive oil with the vinegar in a bowl.
2. Add the courgette ribbons, toss together to coat and season, to taste, with salt and freshly ground black pepper.
3. Heat the rest of the oil in a frying pan over a high heat. Add the chilli flakes, shallots, anchovies and garlic and fry until softened.
4. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season, to taste, with freshly ground black pepper. It probably won’t need much salt, due to the anchovies, but taste to check.
5. Place the spicy beans and spinach onto a plate and arrange the courgette ribbons in a pile on top.
It’s a tasty lunch and pretty healthy at that. Enjoy!